GASHARU

rwanda

Altitude

1600 - 2000 masl

Preparation

Washed

Location

Karimbi Sector, Nyamasheke district

Variety

Red Bourbon

Owner

Celestin Rumenerangabo

Harvest

March - July

Shipment

May - September

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VARIETAL/S

BOURBON :

This varietal originated on the Island of Bourbon (now known as Reunion Island) and is a mutation of early Arabica species from Ethiopia. Its leaves are broad and cherries can ripen red, yellow or orange.

Gasharu was built in 2015 by Celestin Rumenerangabo, and became fully operational in 2016. Celestin comes from a background in coffee, with experience building a well-known specialty coffee washing station in 2006, named Birembo. Gasharu has a membership of 539 farmers who deliver cherry to the station, growing at altitudes ranging from between 1600-1800 masl. The station itself sits at 1670 masl and is located in the Gatare Cell of the Karimbi Sector, above Lake Kivu in the west of Rwanda. This year the station processed 254 tons of cherry and Celestin hopes to improve this next year with emphasis on maintaining the high quality.

Once collected, the cherry is passed through a Mckinnon 3 disc pulper before undergoing 12 hour dry fermentation, followed by 8 hour wet soaking. After this, the coffee is then sorted in density grading channels before being transferred to raised African beds to dry for between 16 and 20 days. The parchment is then transferred to Kigali and to RTC’s dry mill for parchment removal, bagging and export.